Corporate executive chef vs chef de cuisine

The differences between corporate executive chefs and chef de cuisines can be seen in a few details. Each job has different responsibilities and duties. It typically takes 4-6 years to become both a corporate executive chef and a chef de cuisine. Additionally, a corporate executive chef has an average salary of $77,701, which is higher than the $51,926 average annual salary of a chef de cuisine.

The top three skills for a corporate executive chef include culinary, menu development and food safety. The most important skills for a chef de cuisine are culinary, fine dining, and kitchen operations.

Corporate executive chef vs chef de cuisine overview

	Corporate Executive Chef	Chef De Cuisine
Yearly salary	$77,701	$51,926
Hourly rate	$37.36	$24.96
Growth rate	15%	15%
Number of jobs	88,029	18,300
Job satisfaction	-	-
Most common degree	Associate Degree, 57%	Associate Degree, 56%
Average age	42	42
Years of experience	6	6

What does a corporate executive chef do?

A Corporate Executive Chef is responsible for the day-to-day operation and culinary standards of a restaurant. They also are responsible for the development of policies and procedures to enhance and measure quality.

What does a chef de cuisine do?

A chef de cuisine, also known as an executive chef, oversees a kitchen's daily operations in public and private establishments to ensure food quality and efficient services. Their duties require cooking and leadership skills because they involve leading menu development and meal preparation, coordinating staff, delegating responsibilities, selecting and sourcing ingredients, and handling customer issues and concerns promptly and professionally. Moreover, a chef de cuisine leads and empowers staff to reach the kitchen's daily goals while implementing health standards and regulations.

Corporate executive chef vs chef de cuisine salary

Corporate executive chefs and chef de cuisines have different pay scales, as shown below.

	Corporate Executive Chef	Chef De Cuisine
Average salary	$77,701	$51,926
Salary range	Between $50,000 And $120,000	Between $36,000 And $74,000
Highest paying City	Washington, DC	Urban Honolulu, HI
Highest paying state	New Jersey	New Jersey
Best paying company	Benchmark Group	TPC Group
Best paying industry	Manufacturing	Hospitality

Differences between corporate executive chef and chef de cuisine education

There are a few differences between a corporate executive chef and a chef de cuisine in terms of educational background:

	Corporate Executive Chef	Chef De Cuisine
Most common degree	Associate Degree, 57%	Associate Degree, 56%
Most common major	Culinary Arts	Culinary Arts
Most common college	Boston University	Cornell University

Corporate executive chef vs chef de cuisine demographics

Here are the differences between corporate executive chefs' and chef de cuisines' demographics:

	Corporate Executive Chef	Chef De Cuisine
Average age	42	42
Gender ratio	Male, 90.9% Female, 9.1%	Male, 89.6% Female, 10.4%
Race ratio	Black or African American, 10.7% Unknown, 5.3% Hispanic or Latino, 16.5% Asian, 11.2% White, 55.6% American Indian and Alaska Native, 0.7%	Black or African American, 9.9% Unknown, 5.5% Hispanic or Latino, 18.9% Asian, 11.2% White, 53.7% American Indian and Alaska Native, 0.8%
LGBT Percentage	9%	9%

Differences between corporate executive chef and chef de cuisine duties and responsibilities

Corporate executive chef example responsibilities.

Manage 4-5 chefs , 2 caf managers , 2 meat managers and 70-80 hourly associates.
Manage a kitchen of military personal and Japanese civilian chefs.
Implement HACCP to ensure efficient, safe and sanitary food production are followed.
Develop ready-to-eat and microwavable sandwiches, wraps, pastas, soups and sauces for national and local foodservice businesses.
Oversee daily operations of the chef de cuisine driven teams.
Conduct training sessions for the staff to maintain the HACCP and ISO standards.

Chef de cuisine example responsibilities.

Manage the staff to insure the consistency and quality of this Chicago style bistro.
Manage BOH operations for this Michelin recommend restaurant in silicon valley
Manage cold kitchen production for a luxury hotel with a Michelin star restaurant
Train and manage kitchen personnel for both locations, supervised/coordinate all relate culinary activities; purchasing, inventory, butchering.
Work all stations; responsible for mise en place, quality of product, and maintaining sanitation standards.
Train and mentore local staff, hiring, scheduling maintain HACCP and production charts.

Corporate executive chef vs chef de cuisine skills

Common corporate executive chef skills

Culinary, 20%
Menu Development, 8%
Food Safety, 7%
Kitchen Operations, 7%
Corporate Chef, 5%
Food Preparation, 5%

Common chef de cuisine skills

Culinary, 15%
Fine Dining, 7%
Kitchen Operations, 6%
Food Preparation, 6%
Customer Service, 5%
Quality Standards, 5%

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Food Preparation and Restaurant Industry
Corporate Executive Chef
Corporate Executive Chef vs Chef De Cuisine

Updated January 8, 2025

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